spaghettini with fava bean purée

spaghettini in crema di fave

4 to 6

Ragusano is an unpasteurized cow’s milk cheese from Sicily. It is savory and pungent when aged. Caciocavallo, also a southern Italian cow’s milk cheese, can be substituted. 







Bring a 5- to 6-quart pot of salted water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice and cold water to stop cooking; reserve the pot of water (water will be red from beans). Drain beans; gently peel and discard skins. 
In a large saucepan, stir together beans, 2 tablespoons oil and onion. Heat over medium heat until onion is softened, about 5 minutes. Add ¾ cup hot broth, bring to a simmer and cook until beans are tender, and liquid is mostly absorbed, about 5 minutes.
Transfer mixture to a food processor or blender and pulse until beans are roughly chopped. Transfer purée to a small saucepan, stir in remaining 6 tablespoons broth, season with salt and pepper to taste, and cover to keep warm.
Return the reserved pot of water to a boil; add pasta and cook until al dente.
Meanwhile, in a 12-inch skillet or wide heavy pot, heat remaining 3 tablespoons oil over medium heat just until warm; remove from heat, stir in parsley and cover to keep warm.
Drain pasta and add to skillet with oil; heat over medium-high heat, tossing to coat, for 2 minutes. Remove from heat, add all but 1/4 cup of the cheese and toss to combine.
Divide fava purée among serving bowls. Top with pasta and remaining cheese. Drizzle with oil. Serve immediately.